Rava Kesari

                                               

"Rava Kesari" is a popular sweet dish in the south indian states of India especially TamilNadu and Karnataka.It is easy to prepare. It exists from the 18th century.

I have used rose water in my preparation. Rose water has a very distinctive flavour and is used heavily in Iranian cuisine—especially in sweets such as nougat, raahat and baklava. Rose water is used to give gulab jamuns and some types of  "Turkish Delight" their distinctive flavours.

I usually prepare it as a sweet dish for Iftar. Kesari for Iftar is always welcome in my family.

Ingredients

1. Rava - 1 cup
2. Sugar - 1 cup
3. Oil - 1 /2 cup
4. Milk - 2 cup
5. Water - 2 1/2 cup
6. Cashewnuts - few
7. Raisins - few
8. Rose water - 2 drops
9. Cardamaom powder - 1/2 tsp
10. Yellow food colour - a pinch just enough to turn light yellow
11. Salt - 1/4 tsp

Preparation Method:

Take a sauce pan. Heat the oil and fry the Rava in the oil for around 3-4 mins. Add the sugar and fry it again. Take care not to burn the rava. Next add  water. Let the sugar get completely dissolved.

When the water starts boiling, add the milk to it. Mix it well, so that no lumps are formed and the texture is fine. Add the salt. Salt is required to keep the sweet flavour consistent.

 Add the food colour, rosewater and cardamom.Once the milk starts boiling, lower the flame and let it simmer for 1 min.

Mix it well. Remove from flame. Pour it into a large plate which has been greased well with oil or ghee. Spread it evenly.

Arrange the split cashews and raisins alternatively as shown in the pic. Let it cool.

Keep it in the refrigerator. Cut into square shapes / diamond shapes as required. Serve it cold.